Halloween Macarons 1
For the macarons shells, please refer to this recipe
For approximately 30 macarons
Ingredients
121g eggs
120g caster sugar
10g maple syrup
172g pumpkin puree
5g of pumpkin spices
188g slightly salted butter
50g almond flour
Steps
Make your own pumpkin puree
Mix in a bowl the eggs, sugar, pumpkin, maple syrup and spices
Bring the mixture to 83/84°C using bain-marie technique and keep stirring
When the mix is about (60°C) add the butter
Stir until you get an homogenous mixture
Add the almond and stir until the mixture is homogenous
Blend with a hand bendler for 10min
Pour the cream in a recipient
Put a clear film over the surface of the filling and keep in the fridge overnight before using
Tips
Keep stirring and keep an eye on step 4. This is the key secret for the success of this filling
You can do half butternut and half pumpkin puree
Come to Mauderne's cooking classes to learn the tips and secrets about this special Halloween filling for macarons